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Crocodile cafe's chicken tortilla soup

Yield: 8 servings

Ingredients:

• 2 qt Chicken stock 8 oz Ancho chile paste *
• 1 Red onion large; diced 2 Chicken breast halves **
• 3 Corn tortillas fried/broken Salt to taste
• 3 Roma tomatoes; diced 6 oz Ranchero cheese crumbled
• 1/2 Bunch of cilantro 2 Corn tortillas

Instructions:

fried crisp * or 6 or 7 ancho chiles pureed ** large cooked and shredded Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes cilantro chile paste and chicken. Season to taste with salt. Bring again to boil. Serve garnished with ranchero cheese and tortilla strips. NOTE: To puree ancho chiles soak 6 or 7 chiles in hot water until tender or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste in formed. Strain through sieve to remove skin if desired. Each serving with cheese and chips contains about: 146 calories 866 mg sodium 31 mg cholesterol 4 g fat 9 g carbohydrates 17 g protein 0.55 g fiber. ~- from the CROCODILE CAFE Pasadena CA. Posted by Hunter Elliot in Intelec Cooking

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